Assessment of the stability of sheep sausages with the addition of different concentrations of Origanum vulgare extract during storage

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Title
Assessment of the stability of sheep sausages with the addition of different concentrations of Origanum vulgare extract during storage
Authors
Keywords
-
Journal
MEAT SCIENCE
Volume 137, Issue -, Pages 244-257
Publisher
Elsevier BV
Online
2017-11-17
DOI
10.1016/j.meatsci.2017.11.018

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